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Preptime: 10 min.Cooktime: 12 min.
Carbs: 17g
Fat: 8g
Fiber: 0g
Protein: 26g
Satfat: 4g
Sodium: 338mg
1/2 cup red wine vinegar
1/4 cup soy sauce
3 teaspoons Dijon mustard
2 cloves garlic, finely chopped
1 1/2 pounds flank steak
1 cup non-fat sour cream
2 tablespoons prepared horseradish
salt to taste
freshly ground black pepper
1 tablespoon chopped scallions or chives
Directions:
1. In a shallow bowl, combine the vinegar, soy sauce, 2 teaspoons of Dijon mustard and garlic. Add the flank steak and coat it well with the marinade. Cover and refrigerate for 30 minutes or overnight.
2. Preheat the broiler or grill.
3. In a small bowl, combine the remaining teaspoon of mustard, sour cream and horseradish. Season to taste with salt and pepper.
(This sauce can be prepared in advance and stored in the refrigerator for up to 3 days.)
4. Broil the steak on each side until medium-rare, about 6 minutes per side.
(The steak can be cooked in advance, stored in the refrigerator for up to 2 days and served slightly chilled or at room temperature.)
5. Let the steak rest for 3 or 4 minutes before thinly slicing it on the bias.
6. Garnish the sliced steak with scallions or chives and serve with the horseradish sauce.
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